The Mamak

The Mamak is located in China Town, Sydney. The stalls dish out a unique hybrid of Malay, Chinese and Muslim Indian cuisine. The atmosphere at Mamak is much the same as Malaysia. By the entrance, the diners are entertained by roti cooks who knead and stretch dough with artisan flair. They spread the flatbread thinly before folding it and tossing it on to the griddle, smothering it with oil.

One of the Mamak’s specialties and must try dishes is the famous roti canai ($5) is crisp-edged and flaky, yet soft and stretchy. After cooking its quickly scrunched, then served on a silver platter with two curry dips, including a spicy dhal, plus a dollop of jammy sambal. It's unexpectedly rich and filling. They also serve other dishes like murtabak, roti bawang and roti telur.

Nasi lemak was pretty delicious and reminded me of Malaysia. The basic nasi lemak (AU$7.50) comes with coconut rice and sambal, peanuts, ikan bilis (crispy fried anchovies), cucumber and hard-boiled egg. You can then choose to add curry (chicken, fish, lamb or vegetable AU$3), sambal (prawn or calamari AU$4) or fried chicken (AU$3). 
A must try is also their teh tarik which is made in front of the customers, especially when the teh tarik maker’s a bit of a showman and pulls the tea with a flourish from cup to cup at quite spectacular heights. 
Not to mention the chicken satay which was by far the best ever i have eaten. It was succulent with fragrant strips of chicken, smoky from the charcoal grill, are served simply with spanish onion and cucumber with a nutty, spiced sambal-based dipping sauce.

The food is quite cheap and utterly delicious, the service is efficient. The experience will give your taste buds meltingly moist and brimming with flavour. They feed you quickly because they know there’s always someone else waiting in that queue for your table. Overall its the best Malaysian taste, one can get in Sydney.